1. Put the bacon in the middle of the oven and bake at 150 degrees for about 10 minutes. After the oven comes out, you can see a lot of fat
2. The bacon is soaked up with kitchen paper, then cut into small pieces and set aside
3. Wash the yam and potatoes, steam them in a steamer, corn kernels and green beans
4. Put a small amount of vegetable oil in the wok, fry the green beans for a while, add the corn kernels and fry them until cooked
5. Peel the steamed yam, put it in a big bowl and press it into pureed yam
6. Add half of the fried corn kernels and green beans, then add the salad dressing and mix well
7. Peel the steamed potatoes and press them into mashed potatoes in another large bowl
8. Add the remaining corn kernels, green beans and Thousand Island sauce, mix well to make a filling
9. Knead the ingredients except bacon and butter until smooth, then add butter and knead until it becomes a film. These two steps are done by the bread machine. Take the kneaded dough out of the bread machine, add the bacon and knead evenly.
10. Put the dough at room temperature for basic fermentation, and the dough will ferment to 2.5 times its original size
11. Divide the dough into 40g small doughs, 18 small doughs, vent, round and let rest at room temperature for 15 minutes
12. Wrap one small dough with yam puree filling, another small dough with mashed potato filling, two small doughs with different fillings in the same bread mold, one made 9 such breads
13. Put the bread at room temperature and cover it with plastic wrap for final fermentation. The fermentation time is about 30 minutes.
14. Spread a layer of salad dressing on the surface of the fermented bread, place it in the middle layer of the preheated oven, heat up to 180 degrees and lower to 200 degrees, baking time is 15 minutes, and out of the oven
15. After the oven is hot, spread some salad dressing, sprinkle with seaweed slices and katsuobushi, and order salad dressing
